Moroccan-Spiced Salmon with Lemon and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky salmon fillets baked with warm Moroccan spices and a tangy lemon-olive glaze, ideal for a festive Passover dinner. This Middle Eastern-inspired Passover recipe (gluten-free, low-carb), ready in about 30 minutes, pairs Salmon fillets, skin-on, Olive oil, Ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 4 salmon fillets (6 oz each) dry with paper towels, then season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp smoked paprika.
  2. Step 2: Place salmon skin-side down in a baking dish. Arrange 1 medium thinly sliced lemon over the top, drizzle with 2 tbsp olive oil, and scatter 1/4 cup pitted kalamata olives around the fish.
  3. Step 3: Bake for 12-15 minutes until the salmon is opaque and flakes easily with a fork. Rest for 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.

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